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Spinach Falafel & Pumpkin Couscous

Spinach Falafel & Pumpkin Couscous

with Creamy Pesto Dressing

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When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the sweet roasted veggies, crisp falafel and more-ish pesto dressing take you to a state of bliss.

Tags:Veggie
Allergens:Tree NutsMilkGlutenEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

1

beetroot

1 packet

peeled & chopped pumpkin

2 clove

garlic

1 bag

baby spinach leaves

1 bag

parsley

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 cube

vegetable stock

1 packet

couscous

(ContainsGluten)

1 tub

spinach falafel

(May be present Milk, Sesame, Soy, Egg, Gluten)

1 packet

creamy pesto dressing

(ContainsTree Nuts, Milk, Egg)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

butter

(ContainsMilk)

¾ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3055 kJ
Fat46.5 g
of which saturates9.1 g
Carbohydrate64.1 g
of which sugars26.9 g
Dietary Fibre0 g
Protein25.5 g
Cholesterol0 mg
Sodium1940 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Slice the brown onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Place the red onion, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.

3

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

4

Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt and pepper.

5

When the veggies are done, add them to the saucepan with the garlic couscous, along with the spinach and parsley. Toss to combine. Season to taste. In a small bowl, combine the creamy pesto dressing and Greek-style yoghurt.

6

Divide the pumpkin couscous between bowls and top with the spinach falafel. Top with the creamy pesto yoghurt and sprinkle with flaked almonds.